- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: All of the prepared ready-to-eat (RTE) foods in the refrigeration unit are not dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: of the entire inside of the ice maker, mildew, black stripes were observed running down the walls on the internal of the ice maker.
Correction: Ice maker must be completly emptied, cleaned, sanitizied, allowed to fill and empty again prior to use of ice from the machine. Wiping the unexposed areas as often as needed to prevent accumulation of debris wil prevent these extreme measures in the future.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the left rear prep table is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The all floors and walls throughout the entire kitchen area were observed with accumulations of food and debris. It was also noted a buildup of debris under equipment and racks.
Correction: All areas must be cleaned and sanitized to prevent harbourage conditions from insects and other pests.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: Multiple 5 gallon buckets thar are containers previously used to store poisonous or toxic materials, pink magic dishwashing powder, are being used to store sauces, soups and other food items in the walk-in refrigerator.
Correction: Refrain from using containers previously used to store poisonous or toxic materials to store, transport, or dispense food because of the potential for contamination of the food. Only food grade containers are to be used to store food items. This does not include reuse of food puckets, including but not limited to the likes of soy sauce, or bar-be-que containers.
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09/03/2015 | Routine | |
Complaint on 17-Apr-2015 :
- Critical: Cooling* (corrected on site)
Observation: Chicken cooling in prep unit noted at 86 degrees with only 10 minutes left to reach 70. Instructed to have chicken recooked to 165 and place in freezer or walk-in and verify down to 70 in 2 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the prep sink are leaking. (work order placed and should be repaired within next few days)
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Inside of Ice maker showing signs of mildew
Correction: floors and under equipement throughout kitchen in need of through cleaning
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04/21/2015 | Routine | |
No Violations Observed.
Very Organized.
All food handlers current and or servesafe.
No violation noted during this evaluation. | 12/19/2014 | Routine | |
Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Floors, walls, and equipment in need of deep cleaning. Regular cleaning schedule must be implemented for kitchen.
Cooling reviewed, but not observed. Ice water bath recommended as acceptable means of cooling. Current method described by PIC as placing hot item at room temp to 70F in 4 hours. Correct method is to use smaller containers inside of an ice water bath using stirring/agitation to ensure 70F is attained within two hours. Item(s) may then be loosely covered and placed inside of cooler. 41F must be verified within another 4 hours.
Ambient temp of walk in 43F. PIC advised that unit is monitored daily, however, failed to locate thermometer inside of unit. Service call placed during inspection.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of reportable illnesses, reporting procedure, operator responsibility, etc.
Correction: PIC must be aware of reportable illness information and be able to demonstrate that knowledge. All pertinent information reviewed.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple unlabeled containers observed.
Correction: Provide English common name on exterior of containers as to contents.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date marking observed.
Correction: Properly date label RTE food items as to date of disposition. Process reviewed in detail and to be implemented immediately per PIC.
- Food Contact Surfaces - Cleanability*
Observation: Cuttingboards heavily soiled and deeply grooved.
Correction: Sand and bleach cuttingboards to a smooth, easliy cleanable surface or replace them.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Garlic container, fruit cocktail container, multiple yogurt containers improperly reused for alternate food storage.
Correction: Single use containers are for one time use only.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Large accumulation of food oversplash and food debris observed on exterior of equipment.
Correction: Properly clean and maitnain equipment.
- Hand Drying Provision
Observation: No disposable towels observed at bar handsink.
Correction: Provide and maintain disposable towels at handsink to encourage good handwashing among employees.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage not observed at bar handsink.
Correction: Provide and maintain handwashing signage at bar handsink as discussed during pre-opening inspections.
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04/30/2014 | Routine | |
Establishment pre-opening inspection.
Suffolk health cards required.
Buffet proposed using roll top buffet containers. No sneeze shield. Reviewed importance of staff monitoring protocol during buffet hours to prevent contamination.
Handwashing signage required in restrooms.
Covered trash receptacle required in women's restroom.
Outlet covers required in restrooms.
Towel dispensers required in restrooms.
Prep top cover in disrepair. Does not close properly. Repair top.
Ice machine-> run three full cycles of ice and discard. Fourth cycle ok for service.
Chlorine required. Test kit provided.
Cooling process reviewed in detail with PIC as PIC unaware.
Wall/door in dry goods area in very poor repair. To be replaced per PIC.
Light out in hood. Replace bulb.
Employee health policy reviewed. Reportable illnesses, reporting procedures, operator responsibility reviewed in detail as PIC unaware.
Date labeling requirement reviewed in detail.
Tip sensitive thermometer required.
Once City approval has been grated and all above issues have been addressed, contact SHD for follow up inspection. Permit to be issued at that time.
No violation noted during this evaluation. | 02/24/2014 | Pre-Opening | |
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